Chunky Apple Rhubarb Sauce With Dried Cranberries Recipes

CHUNKY RHUBARB APPLESAUCE

Chunky Rhubarb Applesauce image

Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This applesauce isn't my only memory of rhubarb...I still remember us kids eating it raw - after we sprinkled it liberally with salt!

Provided by Taste of Home

Time 50m

Yield 4 cups.

Number Of Ingredients 5

Ingredients

1 pound rhubarb, trimmed and cut into 1/2-inch chunks
2 pounds tart apples, peeled and cut into 1/2-inch chunks
1/2 to 1 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes. , Stir in cinnamon and nutmeg. Serve warm or cold.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

CHUNKY APPLE-RHUBARB SAUCE WITH DRIED CRANBERRIES

Chunky Apple-Rhubarb Sauce With Dried Cranberries image

from Eating Well - may be made ahead and refrigerated for 5 days or frozen for 1 month, just defrost on high for about 2 minutes in the microwave or in a saucepan over low heat

Provided by ellie3763

Categories Sauces

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large green apple, such as Granny Smith, peeled and diced
2 cups diced rhubarb (2-3 stalks)
1/4 cup diced red onion
1/2 cup unsweetened apple juice
2 tablespoons dried cranberries
1 tablespoon honey
1 slice ginger, 1/4 inch thick and peeled
1 teaspoon balsamic vinegar (to taste)

Steps:

Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes.
Remove from the heat and let stand for 5 minutes.
Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

Nutrition Facts : Calories 78.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 19.8, Fiber 2.8, Sugar 14.5, Protein 0.9

APPLE CRANBERRY RHUBARB CRISP

Apple Cranberry Rhubarb Crisp image

I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.

Provided by Scandigirl

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup lightly packed brown sugar
1/3 cup oats
3 tablespoons whole wheat flour
1 teaspoon cinnamon
2 tablespoons margarine, melted
2/3 cup sugar
3 tablespoons flour
1 grated orange, rind of
2 cups sliced apples
2 cups diced rhubarb (fresh or frozen thawed)
1 cup cranberries (fresh or frozen)

Steps:

Topping: Combine all ingredients.
Mix well.
Set aside.
Fruit: Combine sugar, flour and orange rind.
Add fruits; toss to coat fruit thoroughly with dry ingredients.
Spoon into 8-cup baking dish.
Sprinkle topping evenly over fruit.
Bake at 375 for 40-50 minutes, or until fruit is tender.
Serve warm or at room temperature.

CHUNKY APPLE CRANBERRY SAUCE

Chunky Apple Cranberry Sauce image

This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 11

Ingredients

1 medium onion, cut into 1/2-inch-thick wedges
2/3 cup sugar
1/2 cup dry red wine
1 12-ounce bag fresh cranberries
1/4 cup apple-cider vinegar
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
2 teaspoons freshly grated ginger
1/4 teaspoon ground mace
1/4 teaspoon curry powder
Juice and grated zest of 1 orange
1/3 cup dried currants

Steps:

In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

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